Wild garlic root bread

Taste the spring

From March to April, wild garlic turns green in Vorarlberg. A real eye-catcher at every brunch, as the highlight of the popular snack platter or as a snack between meals. The root bread can be seasonally spiced up with a large handful of wild garlic. The airiness is still guaranteed and the simplicity of the recipe makes baking hearts beat faster.

Ingredients:

• 10 g fresh yeast
• 1 teaspoon sugar
• 280 ml lukewarm water
• 350g wheat flour
• 1 tsp salt
• two handfuls wild garlic
• flour for the worktop

Preparation:

1. Dissolve the yeast and sugar in the lukewarm water and set aside.
   Chop the wild garlic into small pieces and mix with the flour and salt in a bowl.
2. Then add the yeast water and mix with a wooden spoon until a lump of dough forms. This does not have to be particularly regular.
3. Leave to rise at room temperature for approx. 2 hours. This doubles its volume.
4. Preheat the oven to 220 °C top/bottom heat and place the dough (very soft - it should be) on a floured baking sheet with one or two turns. No additional kneading is necessary!
5. Now place the root bread in the oven and tip a shot glass of water onto the bottom of the oven, the steam will make the surface particularly crispy. After 30 to 35 minutes, the bread is ready.